Recipe

Keto Cream Of Chicken Soup

A rich, creamy chicken soup that pressure-cooks in an hour for tender, shredded chicken in a velvety broth.

Keto Cream Of Chicken Soup

Total time

1 hr

Servings

5

Net carbs

4g

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Ingredients

What you need

Adjust servings

5 servings
5
  • 3 ounces butter
  • 1 small onion (diced)
  • 3 ounces celery (diced)
  • 1 lb chicken breast (cut in half lengthways)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cups chicken stock
  • 1 ½ cups heavy cream
  • ½ teaspoon xanthan gum
  • 1 tablespoon chives (finely chopped)

Instructions

How to cook it

Prep timer

60:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. 1. Set your pressure cooker to high heat and melt the butter, then sauté the diced onion and celery until the onion becomes translucent.
  2. 2. Add the halved chicken breasts, salt, pepper, and chicken stock, stirring to combine.
  3. 3. Seal the lid, bring to pressure, then reduce heat to low and cook for 1 hour.
  4. 4. Turn off heat and allow the cooker to depressurize naturally for 15 minutes before opening.
  5. 5. Shred the chicken by pressing it against the pot sides with a metal spoon.
  6. 6. Return the pot to low heat, stir in the heavy cream, then sprinkle xanthan gum over the surface.
  7. Cook until the thickest piece reaches 165F and the juices run clear.
  8. 7. Whisk continuously for 5 minutes to prevent lumps, then remove from heat and garnish with chives.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

My Keto Kitchen · IMPORTED

https://diet.driv.space/recipes/keto-cream-of-chicken-soupMy Keto Kitchen reference: https://www.myketokitchen.com/keto-recipes/keto-chicken-soup/

Rated 4.99/5 from 338 ratings on My Keto Kitchen. Method rewritten in-house; see source for the publisher's original.